淀粉基纤维膜的研究进展：静电纺丝与食品包装视角

摘要/Abstract

摘要： 食品包装膜能够有效隔绝外界不利因素（如氧气、水蒸气、微生物、光照等）的影响，从而确保食品品质和安全以及延长货架期。淀粉作为一种天然植物来源的可降解生物质聚合物，由于其价格低廉、来源广泛、可再生性以及较好的成膜性等优势，在环境友好型的食品包装材料开发中表现出较大的潜力。相比于流延法和挤压吹塑法制备的膜材料，微米或纳米纤维组成的膜具有更高的比表面积、高孔隙率和高负载能力，在食品包装膜的开发中受到广泛关注。本文以溶液喷射纺丝、静电纺丝和离心纺丝三种纤维制备技术为主，综述制备原理、影响因素以及方法自身的优缺点，阐明淀粉纤维的制备方法，着重分析不同物理和化学改性手段引起的静电纺丝淀粉纤维结构变化与其包装性能之间的联系，并对淀粉基纤维膜在食品包装膜领域的应用进行展望。

关键词: 淀粉, 纤维, 改性, 结构, 包装特性

Abstract: Food packaging films play a critical role in preventing food from environmental adverse factors (such as oxygen, water vapor, microorganisms, light, etc.), thereby ensuring food quality and safety and extending shelf life. Starch, as a biodegradable bio-polymer from natural plants, has shown great potential in the development of environmental-friendly food packaging materials due to its advantages of low price, abundance, renewability, and excellent film-forming properties. Compared to compact films materials constructed by casting method and blown-film extrusion, films composed of micro- or nanofibers exhibit higher specific surface area, developed porosity, and loading capacity, which have received considerable interest in the development of food packaging films. In this paper, the principles and influencing factors of the main fiber preparation technologies including solution blow spinning, electrospinning and centrifugal spinning, as well as their advantages and disadvantages were reviewed. The preparation of starch fibers was further discussed. The relationship between the structural changes of electrospun starch fibers caused by different physical and chemical modification methods and their subsequent packaging properties were analyzed. Finally, the application of starch-based fiber films in food packaging were prospected.

Key words: starch, fibers, modification, structure, packaging properties

中图分类号:

TS231

蔡杰冯晓芳张碟马思远谢芳. 淀粉基纤维膜的研究进展：静电纺丝与食品包装视角[J]. 食品科学.

Jie Cai. Recent Progress of Starch-based Fibrous Films: Electrospinning and Food Packaging[J]. FOOD SCIENCE.

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